Huggi is normally prepared during the month of Dhanurmasa, that falls in between mid of December to mid January. This month is chill ( Cold ) winter. So as the food helps to keep our body warm and healthy. Eating dals is a good option and our Ancestors knew to take care them selves by adopting the good food habits.
Huggi is known as pongal in some parts of India. The sweet huggi is known as Shakkara/Chakkara pongal and is very famous in Tamil Nadu /Andra Pradesh. Though they use jaggery This Pongal is known as Shakkara/Chakkara ( Sugar ) Pongal. They do not use coconut here or may be some ghee fried coconut pieces to be added. As you desired.
As I said this Pongal is prepared with Raw Roice and Moong dal.
Here I have tried using Prosso Millet/Baragu instead of rice and Moong dal. Shakkara Pongal came out well and I can say it is delicious.
Baragu /Prosso Millet is one of the grain in Millet family. Millet is a healthy grain which has no gluten and it helps to control blood pressure and good for people who suffer from diabetic. It is full of fiber and keeps you full for a long time. Millet helps to control our cholesterol level.
I have used Prosso Millet / baragu, organic joni jaggery (jaggery in liquid form ).
December is here and the month of Dhanurmasa starts from 15th of this month and it ends on 15 of January. That day is celebrated as Sankranthi/Pongal. Sweet Pongal is special on that day to celebrate the festival.
Let us see the recipe Now:
Things Needed :
Prosso Millet : 1/2 Cup
Moong Dal : 1/4 Cup
Jaggery : 3 to 4 Tablespoons
Ghee : 2 to 3 Tablespoons
Cardamom : 3 to 4 Pods
Cashews and Raisins : 2 Tablespoons
1. Wash and drain the water of moong dal and Prosso Millet. No need to soak them in water.
2. Keep a pan and put washed Prosso Millet and moond dal and dry roast.
3. Put dry roasted prosso millet and moond dal to a bowl.
4. Add 1 Cup of water and pressure cook for 4 to 5 minutes. Let it cool. Powder cardamom and keep it aside.
5. Keep a pan on the fire and put cooked prosso millet and moong dal. Mix it well.
6. Add jaggery and mix it again. Add a tablespoon of ghee. Mix it well and let it cook on low flame.
7. Add one more tablespoon of ghee and mix it slowly. Let it cook for 2 minutes.
8. Stir in between. Add powdered cardamom and mix it. Stir it slowly and let it get thick.
Shift the ready pongal to a serving dish.
9. Add ghee fried cashews and raisins to Baragu/Prosso Millet Shakkara /Chakkara Pongal and serve.
Dry roasting prosso millet and moond dal adds to the taste. It does not become too soft. Taste good.
Adding more /less ghee is optional. Use of any type of jaggery is optional. Adding 1 or two cloves powder to pongal adds to the taste. I have used very little quantity of Prosso Millet and moong dal. You can double the quantity if you are preparing it for more people.
The measurement is like
1 Cup of Prosso Millet :
1/2 Cup of Moong dal.
You can use the same quantity of each grain. ( Optional ).
Time : 30 Minutes.
Serves : 2 to 3.